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Slow-Cooker Cheesy Bacon-Ranch Potato Soup

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Slow-Cooker Cheesy Bacon-Ranch Potato Soup
  • Prep 30 min
  • Total 5 hr 45 min
  • Servings 6
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Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker potato soup.
By Betty Crocker Kitchens
Updated Feb 26, 2017

Ingredients

  • 6 slices bacon
  • 1 medium onion, chopped (1 cup)
  • 1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
  • 3 medium Yukon Gold potatoes, diced
  • 1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
  • 1 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
  • 2 cups shredded sharp Cheddar cheese (8 oz)

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
  • 2
    Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
  • 3
    Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
  • 4
    Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
  • 5
    Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
  • tip 2
    Yukon Gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.

Nutrition

570 Calories, 38g Total Fat, 23g Protein, 32g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
350
Total Fat
38g
59%
Saturated Fat
22g
112%
Trans Fat
1 1/2g
Cholesterol
135mg
45%
Sodium
1640mg
68%
Potassium
730mg
21%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
10%
Sugars
9g
Protein
23g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
50%
50%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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